Oven Roasted Chuck Roast

I used to get so happy as a kid when we had guests over for lunch ( lunch is the main meal in the Middle East), I remember mom always making a roast as one of the many main dishes she would serve our guests. Im not sure what kind of roast she made, Im guessing its a top sirloin roast, and I remember her using a pressure cooker every time she would cook it. Since I don’t have a pressure cooker nor a slow cooker, I chose to use my le creuset dutch oven for this roast. I have to say, i’m so glad I did!, the roast turned out so tender and moist, the best roast I have ever had, sorry mom :)))

Ingredients

5 pounds chuck roast

kosher salt

vegetable oil

1 large onion chopped

1 cup Baby carrots

2 cups chopped celery

2 to 3 cups chicken stock

2 leeks light part only washed and chopped

1 whole head of garlic peeled

2 bay leaves

6 cardamom pods

1 stick cinnamon

a few sprigs of each sage, thyme and rosemary

Directions

Dry brine the roast in 2 tablespoon kosher salt overnight.

Preheat oven to 300F or 145C.

In a dutch oven, add a few tablespoons of vegetable oil and add the onions, saute for 5 minutes on medium heat till translucent then add the celery and leek. sauté for another 3 minutes. Remove and set aside.

Increase heat to medium high, add a tablespoon of vegetable oil, then add the roast and sear for 2 minutes on each side.

Add the onions, celery and leeks back in the pot with the roast, then add the chicken stock.

Add the bay leaves, cardamom, garlic, cinnamon and all the herbs and bring to boil.

Add the carrots while the pot is simmering, cover and turn off the heat.

Place immediately in the preheated oven and roast for 4 hours.

Take out of the oven and let rest for 30 minutes minimum.

When cool enough to handle, cut the thread casing around the roast and slice into strips as shown in the video.